French Toast

Name: French Toast
Ingredients: If bread is very dry; dip first in sweetened milk; then dip each slice in beaten egg; fry in butter; make a batter of 1 egg beaten with 0.5 cup of milk; and 0.5 teaspoon salt

From Most for your money cookbook, 1938

Sweetened French toast can be eaten with syrup, jelly, jam, or marmalade.

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

483Calories

19 gProtein

74 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein19 g

Carbohydrates74 g

Fiber3.5 g

Sugars32 g

Total Fat24 g

Saturated Fat6.2 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol91 mg

Sodium1708 mg

Potassium690 mg

Calcium528 mg

Iron3.1 mg

Magnesium66 mg

Phosphorus461 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A226 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.4 mg

Folate57 mcg

Choline106 mg

Caffeine2.4 mg

Water338 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 69. The excerpt below is the record exactly as published.

FRENCH TOAST If bread is very dry dip first in sweetened milk, flavored or not with vanilla, then dip each slice in beaten egg, and fry in butter, delicately browning both sides. If bread is not so stale make a batter of i egg beaten with >^ cup of milk and % teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.